Taste of Home
Beef & Bean Tacos
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
Food won’t go to waste when you serve this satisfying taco that puts canned goods to use. Even better, the creamy, not soggy, filling keeps the shell crunchy. —Simple & Delicious Test Kitchen
Ingredients
-
1 pound ground beef
-
1 can (15 ounces) pinto beans, rinsed and drained
-
1 can (14-1/2 ounces) diced tomatoes, undrained
-
1 can (11 ounces) Mexicorn, drained
-
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
-
1/4 cup water
-
2 teaspoons chili powder
-
12 taco shells, warmed
-
Optional toppings: chopped sweet red pepper, thinly sliced green onions and shredded cheddar cheese
Directions
-
1.
In a large skillet, cook the beef over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, Mexicorn, soup, water and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
-
2.
Spoon beef mixture into taco shells; serve with toppings of your choice.
© 2024 RDA Enthusiast Brands, LLC